A great way to use the summer corn that's in season right now.
1 8 oz. package cream cheese, softened
1/4 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. Hatch Red Chile Powder
4 ears fresh corn, kernels removed
1 15 oz. can fire roasted diced tomatoes, drained
1 jar Santa Fe Seasons Roasted Green Chile, drained
1/2 cup Mexican blend cheese
1/4 cup chopped cilantro
salt & pepper to taste
Preheat oven to 350 and oil an 8x8 baking dish
In a medium mixing bowl combine cream cheese, sour cream, garlic powder and red chile powder.
Add corn, tomatoes and green chile, stir til combined.
Pour into baking dish and top with shredded cheese. Cover with foil and bake 20 minutes.
Remove foil and bake an additional 10-12 minutes, until cheese is melted and bubbly.
Garnish with cilantro and serve with our favorite Lil Kristi's tortilla chips.